When everyone returned to the Chinese restaurant, they did not have much time to rest. The most troublesome thing of the day was to taste the dishes!
In his previous life, Lin Shuwei and Qin Hailu were extremely busy in the kitchen during the preparation and tasting of the dishes. In the dining hall, Wang Junkai and Yang Zi were discussing their childhood favorite cartoons. Huang Xiaoming sat there with a dumbfounded look on his face, although this scene looked funny.
However, everyone had forgotten about Lin Shuwei and Qin Hailu who were about to die of exhaustion in the kitchen!
Wang Hao would never allow such a thing to happen again in this life!
He had to make sure that everyone could get busy, so that no one would die from being busy and no one would die from being idle.
First of all, everyone had to discuss what dishes to serve.
"Didn't we discuss this before?" Huang Xiaoming asked.”
Wang Hao shook his head." The premise of our previous discussion was what we could make with the ingredients we had. But we have a lot of ingredients now, and we can make a lot of dishes. We have to adjust the menu.”
Huang Xiaoming realized that Wang Hao was the authority here, and he would be slapped in the face if he said anything.
" Wang Hao," Huang Xiaoming said," you're an expert. Why don't you make a suggestion?"”
Wang Hao was already prepared, so he said,""Don't we have eight major cuisines in our country…"
At this time, Song Zue asked curiously,""Which eight major cuisines?"
Wang Hao knew that Song Zoue had studied abroad at a young age and didn't know much about the domestic situation, so he explained to her,"" In our country, during the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Jiangsu cuisine became the most influential local cuisines at that time and were called the 'Four Major Cuisines.' By the end of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Huizhou cuisine were formed. Together, they formed the eight major cuisines of the traditional diet.
Let me explain it to you in detail. Lu is short for Shandong, Yue is short for Guangdong, Min is short for Fujian, and Xiang is short for Hunan…"
Wang Hao had watched Yang Chaoyue on a variety show and asked her to name the provinces, but she couldn't answer any of them. Although Yang Chaoyue had dropped out of middle school before she graduated, other celebrities weren't any better than her. Many celebrities couldn't answer common sense questions, and it was necessary to tell them such simple things.
Especially Song Zoue, who had gone abroad to study at a very young age.
Then, Wang Hao briefly explained the characteristics of the eight cuisines.""Shandong cuisine is mainly salty and fresh. It pays attention to the quality of the raw materials. It uses salt to enhance the freshness and soup to strengthen the freshness. The seasoning focuses on the purity of the salty and fresh taste and highlights the original taste.
Sichuan Cuisine was mainly spicy. There were a variety of dishes, and the taste was both fresh and rich. It was used to make good use of spicy seasoning.
"Cantonese cuisine is mainly fresh and fragrant. The ingredients are fine, clear but not bland, fresh but not ordinary, tender but not raw, oily but not greasy. It's good at stir-frying. It requires the control of the heat and oil temperature to be just right…"
Seeing that they were all stunned, Wang Hao ended his explanation of the eight cuisines and said,""These eight major cuisines, together with the imperial dishes and the national banquet dishes, how about we just make 10 dishes? We'll choose 10 dishes and only make these 10 dishes. We'll only prepare the ingredients for these 10 dishes. After all, if we count the Chinese cuisine, there are thousands of dishes. We don't have the energy to make all of them…"
Tong Liya, Song Group Goose, and Wang Junkai all expressed their agreement."I agree!”
"We can choose only ten representatives!”
"I agree!"
Huang Xiaoming shook his head." Ten dishes is too little. Can you add a few more dishes?"”
Wang Hao said," It depends on the customers 'needs. If they still want to eat some dishes, but we don't, we can add a few more dishes according to their needs. But no more than 15 dishes!"
"In fact, just like our national banquet dishes, we usually control it to within ten dishes.
Moreover, we only have five people, so we are short of manpower. We can't make a Manchu Han Imperial Feast…"
Huang Xiaoming wanted to say something else, but he realized that it was useless. Wang Hao was a very powerful chef. He was the most powerful chef he had ever seen in all the Chinese restaurants he had filmed in the past three seasons. He was also the most powerful chef he had ever seen in any restaurant.
If he continued to question anything, the final result would definitely be a slap in the face. Why bother?
Next, Wang Hao listed the most typical dishes of the eight major cuisines for everyone to decide what to keep.
Tong Liya suggested," I think that we should have a standard when choosing the dishes. We can't have any repetitions or lack of ingredients. The beef can't be good, the chicken can't be lacking, the fish can't be lacking, and it's best if we have pork too…"
Wang Hao nodded." I agree. Let's start with the dishes I made for the national banquet. Shrimp, boiled cabbage, pan-fried codfish, Buddha jumps over the wall…Which one do you want to keep?"”
This book comes from：m.funovel.com。